Short Rib Ragu Recipe

Name: Short Rib Ragu Recipe
Prep time: 15 min
Total time: 4 h 30 min
Yield: 4 -6 servings
Ingredients: 2 pounds bone-in beef short rib; 3 teaspoons kosher salt; 3 teaspoons freshly ground black pepper; 1 tablespoon olive oil; 1 cup yellow onion; 1 shallot; 1 ½ cups carrot; 2 cloves garlic; 2 tablespoons tomato paste; 2 cups Port or red wine; 28 ounces crushed tomato; 3 ½ cups beef stock; 2 bay leaves; 5 prigs fresh thyme; 2 prigs fresh Rosemary; 2 pounds pappardelle pasta; fresh parsley; freshly grated Parmesan cheese

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Total Time
4 hrs 30 mins
Servings
4 -6 servings
Calories
1525 kcal
Course
Main Course
Cuisine
Italian

Short Rib Ragu Recipe

Kristin Morrison

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This ragu is richly flavored from slow-cooked short ribs, finely diced vegetables, herbs, garlic, shallots, and red wine. It is the perfect meal to impress your guest and mimic a high end Italian restaurant. This is a great winter weekend recipe. Let the savory and rich sauce stew on the stove while you read a book by the fire. You will love this classic Italian short rib ragu recipe!

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Ingredients

Servings

2 pounds bone-in beef short rib cut into 2-inch (5-cm) pieces
3 teaspoons kosher salt divided, plus more to taste
3 teaspoons freshly ground black pepper divided, plus more to taste
1 tablespoon olive oil
1 cup yellow onion diced
1 shallot diced
1 ½ cups carrot diced
2 cloves garlic minced
2 tablespoons tomato paste
2 cups Port or red wine
28 ounces crushed tomato 1 can
3 ½ cups beef stock
2 bay leaves
5 prigs fresh thyme
2 prigs fresh Rosemary
2 pounds pappardelle pasta or 1 batch homemade pappardelle pasta recipe
fresh parsley finely chopped, for garnish
freshly grated Parmesan cheese for garnish

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Instructions

Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt.
Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 10 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
Add the onion, shallot, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened and browned, about 15 minutes. Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
Pour in the wine (the alcohol will burn off at this point). Use a wooden spoon to scrape any browned bits from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
Add the crushed tomatoes, beef stock, bay leaves, rosemary, and thyme to the pot. Stir to combine.
Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 31/2- 4 hours, stirring occasionally. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
Discard any bones that the meat has fallen off of, as well as all the herb stems. Pull out any remaining bones and discard. Using two forks, shred the meat in the pot (you can also take the meat out onto a cutting board to shred and add it back into the pot.
Add salt and pepper to taste. Simmer for 15 minutes over low heat.
Cook the pasta according to the package instructions. If making homemade pappardelle cook about 5 minutes until al dente. Strain pasta and add to the pot of ragu sauce. Turn gently to incorporate all the pasta with the sauce.
Garnish with finely chopped parsley and freshly grated parmigiano cheese. Mangia!

Notes

Al dente pasta should always cook with the sauce on the stovetop for a couple of minutes, allowing the two separate components to come together as one cohesive dish. If your pasta never turns out as good as it does in a restaurant, this simple step goes a long way to add a special touch!

Nutrition Information

Show Details

Calories 1525kcal (76%) Carbohydrates 208g (69%) Protein 73g (146%) Fat 31g (48%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 288mg (96%) Sodium 2687mg (112%) Potassium 2573mg (74%) Fiber 14g (56%) Sugar 29g (58%) Vitamin A 8781IU (176%) Vitamin C 29mg (32%) Calcium 233mg (23%) Iron 12mg (67%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 1525 kcal

% Daily Value*

Calories	1525kcal	76%
Carbohydrates	208g	69%
Protein	73g	146%
Fat	31g	48%
Saturated Fat	11g	55%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	13g	65%
Trans Fat	0.1g	5%
Cholesterol	288mg	96%
Sodium	2687mg	112%
Potassium	2573mg	55%
Fiber	14g	56%
Sugar	29g	58%
Vitamin A	8781IU	176%
Vitamin C	29mg	32%
Calcium	233mg	23%
Iron	12mg	67%